- 4 Russet potatoes, about 3 1/2 pounds total
- 1 cup heavy cream
- 2 cloves of garlic, thinly sliced
- 4 tablespoons unsalted butter
- 1/2 bunch lacinata kale (about 2 cups), thinly sliced
- 1 shallot, thinly sliced
- Salt and Pepper, to taste
- 4 slices of cooked bacon, crumbled
Preheat the oven to 400ºF.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
In a small saucepan over medium-low heat steep the sliced garlic in the heavy for 10 to 12 minutes. Remove from the heat and set aside.
In a medium size saute pan, melt 2 tablespoons of the butter. When the butter bubbles add the shallot and cook for 2 to 3 minutes or until the shallots are wilted and translucent but not brown. Add the kale, 1/2 cup of water, salt and pepper and cook over medium heat, stirring occasionally until the the kale is tender, about 10 minutes.Once all of the liquid has evaporated and the kale is tender, remove from the heat and set aside.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Press the potatoes through a ricer into a large bowl. Add the heavy cream garlic mixture and the remaining 2 tablespoons of butter and mix well. Add the kale and the shallots and mix well. Garnish with the crumbled bacon and serve warm.
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